The creamy texture of butternut squash paired with the rich blend of spices and cashews makes the perfect “cheese” sauce.

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Vegan Butternut Mac N Cheese

Course Main Course


  • 1 can Farmer’s Market Butternut Squash
  • 1 lb. macaroni noodles
  • 1/2 cup onion chopped
  • 1 Tbsp. olive oil
  • 2 cloves garlic minced
  • 1/4 cup almond milk
  • 2 Tbsp. reserved cooking liquid
  • 1/4 cup vegetable broth
  • 1/4 cup raw cashews soaked in water for 30 minutes
  • 3 Tbsp. nutritional yeast
  • 1/8 tsp. smoked paprika
  • 1/8 tsp. turmeric


  1. Bring a large pot of water to a boil over high heat and salt liberally. Add the pasta and cook according to package instructions. Drain, reserving 2-3 Tbsp. of the cooking liquid, and set aside.
  2. While the pasta is cooking, heat the olive oil in a large saucepan. Sauté the onions and garlic for two minutes or until fragrant.
  3. Add the onion mixture to a blender along with the remaining ingredients. Blend until smooth. Return to the pan and bring to a simmer. Cook for five minutes. Off heat, add the macaroni and toss to coat. Garnish with fresh, chopped parsley.